Wafer Cake
A rich, nutty wafer cake with coconut and pecans, perfect for gatherings or holidays, offering a delightful crunch and sweet, buttery flavor.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a tube pan.
- Grind the vanilla wafers into crumbs.
- Cream the margarine and sugar together until light and fluffy.
- Add 6 eggs one at a time, beating well after each addition.
- Mix in the milk and vanilla wafer crumbs.
- Fold in the pecans and flaked coconut.
- Pour the batter into the prepared tube pan.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
To enhance the flavor of the Wafer Cake, consider toasting the pecans before folding them into the batter. You can also substitute half of the margarine with unsalted butter for a richer taste. If you're short on time, use a food processor to grind the vanilla wafers quickly. For added sweetness, drizzle with chocolate syrup before serving.
Serving Suggestions
Serve the Wafer Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Pineapple Delight Congealed Salad for a refreshing contrast. For a festive touch, garnish with chocolate shavings or a sprinkle of powdered sugar before serving.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate the cake to extend its freshness for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Wafer Cake contains roughly 824 calories, with 7g protein, 66g carbohydrates, and 62g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 477mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just chop them roughly and fold them into the batter. Each nut will bring a unique flavor and texture to the cake.
Is it possible to make this cake without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This will keep the cake moist while making it suitable for vegan diets.
What can I do if I don't have a tube pan?
If you don’t have a tube pan, you can use a bundt pan or a regular round cake pan. Just make sure to adjust the baking time, as the cake may take longer to cook through in a deeper pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).